a pesto manifesto
Pesto originates from Genoa, Italy where even today many families still prepare their own using their famous small-leafed basil and a large marble mortar and wooden pestle (hence the name). If you haven't tried making pesto the old-fashioned way at least once, do. The grinding action of the pestle gives the pesto a smoother texture while bringing out all the flavor of the various ingredients. For those looking to make larger quantities, a food processor works just fine. Keep in mind that ground basil oxidizes quickly turning a slightly brownish color so work efficiently and store your finished product with a protective layer of olive oil. A small quantity of parsley can be added to basil before grinding or processing, if a greener color is desired. Pesto freezes very well, so be sure to fill up an ice-cube tray for use in winter pasta dishes or soups.
Ingredients:
-2 cups tightly packed fresh basil leaves
-1/2 cup extra-virgin olive oil
-3 tablespoons pine nuts (walnuts may also be used)
-2 garlic cloves, peeled
-pinch of salt
-1/2 cup freshly grated parmigiano-reggiano
-2 tablespoons freshly grated Romano cheese
-3 tablespoons butter at room temperature
Method:
1. If your basil leaves are noticeably dirty, wash them in cold water and pat dry. Otherwise, simple rub off any surface dirt or dust.
2. Put basil, olive oil, pine nuts, garlic, and an ample pinch of salt in the food processor and process until creamy.
3. Transfer to a bowl and stir in the grated cheeses. Then mix in the softened butter. Serve on pasta or vegetables.
Recipe adapted from "The Essentials of Classic Italian Cooking" by Marcella Hazan, Knopf, 1992
Whereas:
1) basil is an easy plant to grow,
requiring little space
2) garlic, olive oil, and parmesan
cheese are readily available
3) these ingredients can be
combined into a deliciously
creamy paste using a simple
tool and technique
4) the best foods are the ones
we make ourselves
Be it Resolved that:
All kitchen gardeners and food lovers should know the pleasures of home-made pesto
For More Info
On the history and origins of pesto:
On basil and its cultivation
Recipes using pesto or varieties thereof:
"As made in Genoa it is certainly one of the best sauces yet invented for pasta, and 1 tablespoonful of pesto stirred in at the last minute gives a delicious flavor to a minestrone."
-Elizabeth David, 1954
"If the definition of poetry allowed that it could be composed with the products of the field as well as with words, pesto would be in every anthology."
-Marcella Hazan, 1973
